Mexican Chicken Skillet Casserole

• 3 tablespoons crisco shortening divided
• 1 1/2 pounds boneless, skinless chicken breasts cut into 3/4 inch cubes
• 1/2 cup sliced green onions
• 4 ounces chopped green chilies drained
• 11 ounces cheese soup Campbell's condensed nacho, dip, undiluted
• 1 1/2 cups milk divided
• 3/4 cup sour cream
• 1 3/4 cups self rising flour Pillsbury's best
• 1/4 cup tortilla crushed nacho-cheese flavored

1. Melt 2 tablespoons shortening in a 10 inch cast iron skillet. Add chicken, stir-fry over medium high heat 3 to 5 minutes, or until no longer pink. Remove from skillet; set aside.
2. Melt 1 tablespoon shortening in same skillet; add onions and chilies. Saute 3 to 5 minutes. Stir in reserved chicken, soup, 1/2 cup milk and sour cream. Cook over low heat until thoroughly heated.
3. Cut remaining 1/3 cup shortening into flour until mixture resembles coarse meal. Add remaining 1 cup milk, stirring until dry ingredients are moistened. Drop batter by heaping tablespoonfuls over chicken mixture. Sprinkle with crushed tortilla chips.
4. Bake at 400 degrees for 30 to 50 minutes or until a wooden pick inserted in biscuit comes out clean. Yield: 6 servings.

chicken breasts, green onions, green chilies, cheese soup campbell, milk, sour cream, flour, tortilla

Taken from www.yummly.com/recipe/Mexican-Chicken-Skillet-Casserole-1663860 (may not work)